Saleh’s Plate · By Saleh Alkhalifa

Middle Eastern Shakshuka

Cook Middle Eastern Shakshuka with Saleh’s Plate.

Ingredients

Tomato Sauce

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp chili flakes (optional)
  • 1 (14 oz) can crushed tomatoes
  • Salt and black pepper, to taste
  • 1 tsp paprika and ½ tsp ground coriander

Eggs

  • 4 large eggs
  • ¼ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped

Serving

  • Warm pita or crusty bread

Instructions

  1. Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until soft. Add garlic, cumin, paprika, coriander, and chili flakes, stirring for 30 seconds. Pour in crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes until thickened.
  2. Make small wells in the sauce and crack eggs into each. Cover and cook on low heat until the egg whites are set but yolks remain runny, about 5 minutes.
  3. Sprinkle with feta cheese and fresh parsley. Serve with warm pita or crusty bread.